Ingredients
Cheddar pickle chips
- 24 thin dill pickle chips about 120 g drained; approximately 1/8-inch thick; choose similarly sized slices
- 1 1/2 cups shredded sharp cheddar cheese 170 g / 6 oz; full-fat; finely or medium shredded
Equipment
- 18-by-13-inch rimmed baking sheet Use a second sheet if needed to leave space between chips
- Parchment paper Oven-safe at 375°F
- Paper towels or a clean kitchen towel For blotting pickles
- Measuring cups, tablespoon and kitchen scale
- Thin spatula and wire cooling rack
Instructions
Bake the chips
- Drain the dill pickle chips. Spread them on paper towels or a clean kitchen towel and press another towel gently over the top until the surfaces are dry. Do not add the jar brine.
- Heat the oven to 375°F (190°C) with a rack in the middle. Line an 18-by-13-inch rimmed baking sheet with parchment rated for this temperature. No added oil is needed.
- Divide the shredded cheddar into 24 level tablespoon-sized mounds, about 7 g each. Spread each mound into a thin circle slightly wider than a pickle slice, leaving about 1 inch between the cheese circles. Press one dry pickle slice onto each. If your slices are large or the circles touch, use a second lined sheet and bake separately.
- Bake for about 8–12 minutes, checking at 8 minutes, until the cheese is bubbling and its outer edges are golden brown. Rotate the sheet if browning is uneven. Pull the tray before the edges become dark brown; ovens, cheese brands and thickness affect timing.
- Leave the chips on the pan for about 5 minutes so the cheese firms. Lift carefully with a thin spatula and transfer to a wire rack in a single layer. Serve once firm enough to handle; the cheese edges should be crisp and the pickle centers softer. Makes 24 chips.
Nutrition
Serving: 4chips (one-sixth of recipe)Calories: 111kcalCarbohydrates: 1.7gProtein: 7.1gFat: 9.1gSaturated Fat: 6.1gCholesterol: 30mgSodium: 389mgCalcium: 196mg
Video
Notes
Texture: Blot the pickle surfaces well and keep the cheese thin. The pickle centers remain moist; only the surrounding cheese becomes crisp. If the edges are pale and soft after cooling, return the chips to the oven briefly, watching closely, then cool again.
Timing: The 27-minute estimate includes 10 minutes preparation, up to 12 minutes baking and 5 minutes cooling. A second batch or a slow-preheating oven adds time. Use edge color rather than the clock alone.
Storage: Best freshly made. Refrigerate leftovers covered at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days. They soften in storage; reheat in the oven until 165°F (74°C), watching closely, and cool briefly to firm the edges again.
Nutrition: Approximate per 4 chips, using 170 g cheddar and 120 g drained pickles divided by 6. Modeled from cheddar labeling of 110 kcal, 9 g fat, 6 g saturated fat, 7 g protein, 200 mg sodium and 194 mg calcium per 28 g, plus pickle labeling of 260 mg sodium and up to 1 g carbohydrate per 28 g. Includes all cheese without subtracting fat left on the tray. Brand labels, slice weight and measurement alter the values. Contains milk; dips and variations are excluded.
Cost: A planning estimate of about US$3 total: US$2.25 for 6 oz cheddar based on a US$3/8-oz allowance, plus US$0.75 for the drained pickle quantity. These are prorated grocery allowances, not an exact local quote; excludes dip, tax, energy and unused package contents.
Video companion: Creative Everyday Living demonstrates the same cheese-and-dill-pickle baking technique at 375°F. Their version uses a muffin pan and cheese above and below the pickles; this card uses thinner open-faced rounds on parchment. Follow this card’s amounts, spacing and doneness cues. The video’s diet claims are not a nutrition assessment of this recipe.
